1 pint fresh black raspberries
4-5 whole ripe mangos
2 tbsps sugar
1 tbsp raspberry liqueur
1/2 recipe sugar cookie dough (see note)
Preheat oven to 350.
Rinse black raspberries and drain. Slice mangos and set aside in a small bowl.
Unroll or press cold cookie dough into 4 four-inch tart pans or one 9" round, pressing gently up the sides. Prick all over with a fork and place in hot oven.
Bake cookie crust about 20 minutes until it just starts to brown. If it gets too puffy, poke it with a fork some more.
Remove from oven. Arrange mango slices on top, then pile some black raspberries in the center.
Sprinkle the tarts generously with the sugar, then brush with the liqueur to make it shine.
Bake another 10-15 minutes or until the berries just begin to release their juices.
Cool to room temperature and serve.